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CHR EQUIPMENT - Kitchen Helps Freemasons At Wiswell Set New Standards Whilst Improving Operating Efficiency

One of the UK’s most promising chefs believes his new kitchen can help him to build on growing industry acclaim!

Chef/patron Steven Smith of The Freemasons at Wiswell combines his skills with innovative techniques, and has had installed a new kitchen designed and fitted by CHR Equipment.

Steven is one of a growing number of top chefs adopting the sous-vide process, which helps deliver consistency and quality by removing oxidation reaction within the food. Steven has taken the technology further, wanting it integrated it into a cooking suite adjacent to a multi cooking vessel on which he can finish several different dishes simultaneously, without risk of cross contamination of flavours and ingredients, and enabling efficient delivery of even better dishes, consistently.

CHR added its technical expertise to Steven’s design brief and built the kitchen, on budget, utilizing some of the existing, state-of-the-art MKN equipment- used by the top restaurants in the world- and adding new elements to deliver Steven’s requirements, including a combination oven with integrated hood half the size of the one already in situ, a built-in draw refrigeration system with blast chiller giving flexibility to store ingredients at appropriate temperatures from -22° up to +4°, a central pass fitted with induction, choosing energy-efficient equipment to reduce latent heat in the kitchen, and relocation of compressors to the old cellar. The central equipment is all fitted into blocks of bespoke stainless steel cabinetry, with each block specific to the production of that section.

The bespoke kitchen means working space has been released and thus workflow improved, while energy consumption and the ambient temperature in the kitchen are reduced. CHR delivered innovative strategies enabling the kitchen to be installed and operational within two weeks.

“We have only just had the new kitchen installed, so we know we can take our operation to the next level: with the old kitchen we have already won one of only 26 Bib Gourmand awards given in the 2011 Michelin Guide, as well as numerous other awards.

“Even so, that kitchen just didn’t meet our needs in the way I want to cook, and where I want to take us to. CHR listened, and turned what I wanted into reality,” says Steven. “I can now deliver consistently and much more efficiently.”

Paul Neville, CHR Sales Director, comments, “Our philosophy is that we can help any chef deliver consistency, which is paramount, whatever style of cuisine, be it a patient meals in a hospital, a café bistro, through to dishes in a Michelin star establishment. Our team prides itself on keeping up to speed with technological developments, and applying and adapting them to help our clients achieve what they want.”

A family-run business, CHR’s portfolio to date includes projects such as several Michelin star restaurants, Cadbury World, a new 35-cover restaurant in a Lancashire village, and staff restaurants for Next; the company has won CEDA (Catering Equipment Distributors Association) national awards for its work, two years in succession, demonstrating its consistency and quality.

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